It’s Friday (or any day, when it comes to making this delish bread!) and that means CHALLAH!
But you see, if I get bored of food then I either stop making it or I make it without any fun, and what’s the fun in that? 🙂 so I change things up, I add, I try, I create something a bit different and hopefully better.
If you’re one to be afraid of baking with yeast, please don’t be, just dare, what’s the worst that could happen?
So anyways, I mixed things up (pun intended 😉 ) and poof! This honey challah was born.
I tried it before but I guess the quantities weren’t the best, but this time, oh…it came out divine!
The secret with yeast is to let it rise after you mix and knead and of course to mix/ knead enough for the gluten to perfect itself and the bread.
So yeah, enough chitchat, you just need this honey challah because I promise, it’s the only one you’ll want from now on.
Also, styling is optional 😉 just play, have fun, enjoy the process and then eat the result.
I made this specific round Challah in my favorite Pyrex pan (Clickable link) as opposed to using a baking sheet. If you choose to make it look fancier in a Pyrex, just don’t forget to either layer with parchment paper or brush with oil and dust with flour prior to placing the dough on it.
- 550 gr Flour
- 4 Tbsp Honey
- 1 Tbsp Dry Yeast
- ¼ Cup Vegetable Oil
- 1 Egg
- 1 Cup Lukewarm Water
- 1 Egg
- 2 Tbsp water
- ¼ Cup Water
- 2 Tbsp Honey
- Place flour, honey, yeast, oil and egg in a stand mixer bowl and add ½ cup of the water.
- Mix on low speed and gradually add the remaining ½ cup water until you get a soft dough. It might be just a bit tacky which is fine.
- Cover the bowl with dough ball in it with plastic wrap and set aside to let rise. About 30-60 minutes depending on the room temp. The dough should double its size.
- Preheat oven to 185C or 350F
- Prepare baking sheet covered with parchment paper
- After dough doubled its size, pour the dough out to your work space and "deflate" by kneading well.
- Shape your Challah as desired and place on the baking sheet. Cover with clean kitchen towel and let rise for additional 30-40 mins.
- Prepare the egg wash by whisking egg with 2 Tbsp water.
- After about 30-40 mins, gently brush the egg wash onto the challah.
- Bake for 20-25 minutes. The Challah is ready when the bottom is browned and when gently tapping on it results in a hollow sound.
- About 10 minutes into the baking, prepare the honey glaze by bringing the honey and water to a gentle boil over medium heat while constantly stirring. The honey with dissolve into the water.
- Immediately when the Challah is out of the oven, brush it with the honey glaze and let cool.
